Recipe by Marian Collins
"A favorite spaghetti sauce with my sons - especially Brian. Serve over your favorite pasta. Simmering the sauce for longer will result in a deeper flavor. Adjust the seasonings as you like."
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sweet Italian sausage, casings removed
2 (15 ounce) cans
ground black pepper
4 (16 ounce) cans
GREAT sauce, brown meat and veggies than throw it all in the crock to simmer all day....LEFTOVER SAUCE recipe= toast english muffins, add some sauce and mozzerella cheese, pop into 375 oven until cheese melts...everyone loves em'.....
Sorry, but *my* Brian rates this 3 stars. This is due to the brand of sausage I used - Meijer's sweet Italian sausage links. This was the first time I've cooked with them, and quite honestly, they were horrible - gristly, tasteless, nasty texture. They spoiled it really. Otherwise, the taste was pretty good. I might try this again but with sausage I know we like. Thanks, anyway.
Great starter sauce!! Basically, this recipe gives you a good base and then you add extras depending on your tastes. I read some of the previous reviews and used less stewed tomatoes and added a can of tomato paste. I also added red pepper flakes for a nice kick and a pinch more sugar. NOTE: You absolutely have to simmer this for 3-4 hours, minimum. I tried a taste after about an hour and was disappointed. I waited four hours later and was blown away by how much difference the simmering made. A definite winner!!
Excellent sauce! I made it for a family dinner and everyone loved it!! It's a keeper!
I make a double batch at a time of this sauce. It freezes well and seems to actually taste better when re-heated on the stove. (Not microwave.)
The recipe makes a delicious sauce without many changes. I usually add meatballs when it's nearly done and omit the sausage. Sometimes I increase the ceyenne pepper for more of a bite. I've added fresh mushrooms, black olives, and fresh tomatoes. They all work well.
Also it REALLY benefits from a long simmer: I simmer it on very low heat for up to three hours and the flavor is drastically improved.
Excellent recipe. But give it time to cook!!
Brian, you done good. I read all the reviews for this recipe and made it yesterday in a crockpot. As with any recipe, we modify it to suit our own tastes. The result: the best I've ever made. I didn't want the fat from the meat so I made a meatless sauce. Taking others' suggestions, I doubled all the seasonings. I added 1/2+ cup of red wine, a can of tomato paste and I used 2 cans of diced tomatoes and 4 cans of tomato sauce vs. the opposite. It's the best consistency and flavor ever! Thanks. It's a keeper.
Thanks Marian for submitting this recipe...it really is delicious. I used hot italian sausage instead of sweet and didn't add the cayenne. I only used a 28 oz can of diced tomatoes...and still had quite a bit of sauce. I do agree with other reviewers that the longer you let this simmer the better it will taste. That is usually the case with a lot of pasta sauces. Thanks again!!
excellent sauce! i used more ground beef and 3 extra sausages. other than that the sauce is wonderful! Planning on making it again and freezing it!
* Percent Daily Values are based on a 2,000 calorie diet.
Brian's Favorite Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 338
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